pictured above; two 1 lb. pork top round roasts from Niman Ranch
(doing the crepinette dance!) Check out what we have this Saturday buckaroos! Duck Crepinettes with Picholine Olives and Thyme escorted by Taylor’s brined 2 pound pork loin roasts. Those two for certain will be in my cotton meat bag. Something else you need to take a peek in to, the Sugo Di Carne. It’s their Meat Sauce and it has already be cooked and seasoned perfectly. You can warm it, dump over pasta or add some nice maters. I did the diced tomato version and it was delightful. Quite rich and again, perfectly seasoned. As the tomatoes simmered, I kept tasting it to see if it needed anything. From the container to the table, not one anything needed addition. No kidding. This week should be quite spectacular in the meat arena, I will go this week. I promise.
The Berkeley Farmer’s Market is within a few blocks of the Berkeley Bart Station, take that if you’re coming in from SF or Walnut Creek. Don’t forget to pick up some Green Garlic while yer there
on with the show

What is your favorite thing about mid-summer? Vacations? Long days? Head Cheese? Just as we thought, you?re probably one of those freaks that have been pining for July so you could finally savor the rich yumminess of Taylor?s famous Head Cheese. Naw, just kidding, we can provide you with Head Cheese 24/7/365 if we want to, and this week we want to. We can?t wait to see who lines up for this one! In the (yawn) plain old boring delicious department, we thought we?d also use some other parts of the pig. To that end (and middle, and shoulder) we have Tonno di Maiale, back by popular demand. This is chunks of pork shoulder, prepared in the manner of tuna, packed in a cute little jar with olive oil and spices. SO picnic-ready. And for the bourgeois who want their pork lean, tender, juicy, salty, easy to prepare and serve and incredible, we bring you brined pork loin roasts, about 2 pounds each. What is better than a rosemari-fied pork loin hot off the grill? Unless it?s Head Cheese, of course.
See you at the Market!
Fresh Sausage:
Duck Crepinettes with Picholine Olives and Thyme
Merguez
Sweet/Hot
Rosso
Toulouse
Breakfast
Mex. Chorizo
Stocks/Sauces:
Sugo di Carne
Glace de Viande
Duck Demiglace
Pates and Confits:
Tonno di Maiale
Pate de Campagne
Smoked Pork Rillettes
Duck Pate with Brandied Cherries
Duck Rillettes
Head Cheese
Duck Confit
Smoked:
Ham Hocks
Andouille
Special:
Brined pork loin roasts